Instructions

Insert 4-mm slicing blade to the Cuisinart® food processor; slice the butternut squash, remove and reserve. Replace slicing blade with metal chopping blade and add the leeks and pulse to finely chop, remove and reserve.
Place the butter in a 2 quart sauté pan over medium-low heat. Once melted, stir in the leeks and garlic and cook over low heat until very soft, about 10 minutes. Be careful not to pick up any color on the vegetables.
Once soft, stir in the butternut squash, the salt and chicken stock. Increase the heat and bring the soup to a boil. Once it comes to a boil turn the heat down so that the soup remains a constant simmer. After about 40-50 minutes the squash should be very soft.
Strain the solids, reserving the cooking liquid in a clean pot. Puree soup solids in food processor, scraping work bowl once. Be sure all ingredients are well pureed and homogenous. Stir the pureed solids into the cooking liquid to incorporate. Add more chicken broth if necessary.
Taste and adjust seasoning accordingly.